1. Melt sugar in a sauce pan until golden brown
( do not stir until it become golden brown ) . Once it starts bubbling, stir in
hot water then remove from heat.

2. Then fill mould with caramel. Swirl the
mould to coat bottom of mould when the caramel is still hot. Set aside for
later use .

For Custard

Ingredients :

200ml fresh milk

50g heavy cream

2 whole eggs ( about 110g )

50g sugar

1/2tsp vanilla essence

* 50g of heavy cream can substitute with 40ml
full cream milk *

Method :

1. In a pot , add in fresh milk , heavy cream and half of the sugar .
Bring to boil on low heat until sugar dissolve .

2. In a mixing bowl,
lightly whisk eggs with the remaining sugar.

3. Then pour in milk in
stream, whisk rapidly until well blended and add in vanilla essence .

4. Strain the mixture and set aside .

For the sponge cake

Ingredient :

2 whole eggs （about 100g and soaked
in warm water for 5 minutes ）

40g sugar

50g superfine flour ( sieved
)

20g unsalted butter ( melted )

Method :

1. In a clean mixing
bowl, beat eggs and sugar until well-combined . Continue beating at high speed for
about 8 ~ 10 minutes until light and fluffy .

2. Then add in flour in
2 batches and fold with spatula . ( do not over mix / fold ).

3. Add in melted butter
until well-combined . Pour the egg custard mixture into the caramel syrup
coated mould . Then pour the cake batter on the back of a big spoon into the custard
mixture. The batter will float on top of the custard mixture . Do not stir.

4. Fill a baking tray
that's big enough to accommodate the cake pan and fill with hot water , about
1cm .

5. Bake at pre-heated
oven at 160c for 10minutes , then turn to 150c and continue to bake for
35minutes . Test with a cocktail stick. The cocktail stick should feel sticky
when the flan at the bottom is cooked.Leave to cool in the pan. Cover with aluminium foil and refrigerate .

6. Run a sharp knife
around the sides of the cake pan before inverting into a serving dish to serve.